Thai Style Basil Chicken
This basic Thai recipe can be adjusted to include asparagus spears and straw mushrooms and sweet onions if you desire..

Servings: 6

• 1 pound skinless boneless chicken breast
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped fine
• 2 small fresh serrano chilies, or to taste, seeded and minced or Thai chilies*
• 1/4 cup chicken broth or water
• 3 teaspoons Asian fish sauce, like naam pla
• 2 teaspoons sugar *
• 1 teaspoon soy sauce
• 1/4 teaspoon freshly ground black pepper
•1 - 1 1/2 cup loosely packed fresh holy basil leaves, washed well and patted dry
• 2 tablespoons fresh lime juice or to taste

• 2 ¼ cups long grain white rice
• 4 ½ cups water
• ½ teaspoon salt

Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.

Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.

Boil water, add rice and salt and simmer until rice is tender. Serve chicken over white rice.

COOKS NOTE: Remember to wear rubber gloves to protect your hands.
*Also, is you add sweet onions, reduce the sugar to 1 teaspoon.

Per Serving: 423 Calories; 5g Fat (10.8% calories from fat); 1g Saturated Fat; 25g Protein; 70g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol; 305mg Sodium. Exchanges: 4 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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